This vegan Oreo pie is a chocolate lover’s dream! As a chef, I have always enjoyed experimenting with different flavors and ingredients, and this recipe is one of my favorites.
Vegan Oreo Pie
Course: Vegan dessertsCuisine: ContinentalDifficulty: Medium8
slices20
minutes10
minutes447
kcalThe crust is crushed Oreos mixed with vegan butter, and the filling is a rich and creamy chocolate pudding made with coconut milk and melted chocolate. It’s an indulgent dessert that is perfect for special occasions or a weekend treat.
Ingredients
24 Oreo cookies
1/4 cup vegan butter, melted
1/4 cup cornstarch
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
2 1/2 cups full-fat coconut milk
1 cup vegan semi-sweet chocolate chips
1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (180°C).
- Crush the Oreo cookies into fine crumbs using a food processor or a plastic bag and rolling pin.
- In a mixing bowl, combine the Oreo crumbs and melted vegan butter until well combined.
- Press the mixture into a 9-inch pie dish, making sure the crust is even.
- Bake the crust for 10 minutes, then let it cool while you prepare the filling.
- In a saucepan, whisk together the cornstarch, sugar, cocoa powder, and salt until well combined.
- Gradually whisk in the coconut milk until the mixture is smooth.
- Place the saucepan over medium heat and whisk continuously until the mixture thickens and comes to a boil.
- Remove the saucepan from the heat and add the chocolate chips and vanilla extract, stirring until the chocolate is melted and the mixture is smooth.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Cover the pie with plastic wrap and chill it in the refrigerator for at least 4 hours or until firm.
- Serve the pie chilled and garnish with vegan whipped cream and additional Oreos, if desired.
Notes
- Use full-fat coconut milk for the filling to ensure a creamy and rich texture.
- If the filling is lumpy, use a fine-mesh strainer to remove any clumps before pouring it into the crust.
- To easily remove the pie from the dish, place it in the freezer for 10-15 minutes before slicing and serving.
- For a fancier presentation, pipe vegan whipped cream on top of the pie using a piping bag and tip.
Alterations and Modifications
Variations
- Mint Oreo Pie: Add a teaspoon of peppermint extract to the filling and sprinkle crushed candy canes on top for a festive twist.
- Peanut Butter Oreo Pie: Mix 1/2 cup of smooth peanut butter with the melted chocolate chips for a rich and nutty flavor.
Ingredient Substitutions
- Gluten-Free Oreo Pie: Use gluten-free chocolate sandwich cookies instead of Oreos for a gluten-free option.
- Nut-Free Oreo Pie: Use vegan margarine instead of vegan butter to make the crust nut-free. Adjusting sweetness Reduce the amount of sugar for a less sweet pie.
Cooking methods
- No-Bake Oreo Pie: Skip baking the crust and instead chill it in the refrigerator for an hour before filling with the chocolate pudding.
- Instant Pot Oreo Pie: Use an Instant Pot to make the chocolate pudding filling, following the same instructions as in the saucepan method.
Storage
- Store leftover pie covered in the refrigerator for up to 3 days.
- The crust may become slightly soggy after a day or two, but the flavor will still be delicious.
Complete Nutrition Information
Nutrition Facts
8 servings per container
- Amount Per ServingCalories447
- % Daily Value *
- Total Fat
29g
45%
- Total Carbohydrate
44g
15%
- Dietary Fiber 3g 12%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Q: Can I use a different type of sweetener?
A: Yes, you can use a different type of sweetener, such as maple syrup or agave nectar, but the flavor and texture of the pie may be slightly different.
Q: Can I make this pie ahead of time?
A: Yes, you can make the pie ahead of time and store it in the refrigerator for up to 2-3 days before serving.
Q: Can I make this pie without baking the crust?
A: Yes, you can make a no-bake crust by mixing the crushed Oreos and melted vegan butter and pressing it into the pie dish. Refrigerate it for 30 minutes before adding the filling.
Q: Can I make this pie without cornstarch?
A: Cornstarch helps to thicken the filling, but you can use a different type of thickener, such as arrowroot or tapioca starch.
Q: Can I use a different type of cookie for the crust?
A: Yes, you can use a different type of cookie for the crust. Graham crackers or chocolate wafer cookies would work well as a substitute for Oreos.
Q: Can I use a different type of milk for the filling?
A: Yes, you can use a different type of milk for the filling, but it may affect the texture and flavor of the pie. For example, using almond milk may result in a thinner and less creamy filling.
Q: How do I know when the filling is thick enough?
A: The filling should be thick enough to coat the back of a spoon. You can test this by dipping a spoon into the mixture and then running your finger across the back of the spoon. If the mixture leaves a clean line, it’s thick enough.
Q: Can I use a store-bought crust instead of making my own?
A: Yes, you can use a store-bought crust instead of making your own. Just make sure to choose a vegan-friendly crust if you’re following a vegan diet.
